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First time cooking a thicker steak — would love feedback!
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First time cooking a thicker steak — would love feedback!

Hey everyone! I’m still new to cooking steak and would love your thoughts on what I did right or wrong, and how to improve next time.

Cut:
A tougher section of beef tenderloin

Weight: ~400g
Thickness: from 1.5" (3.8 cm) at the thinner end up to 2" (5 cm) at the thickest

Gear:

  • Aluminum stainless steel pan
  • Cast iron press
  • Avocado oil
  • Oven preheated to 240°F

Process:

  1. Took the meat out of the fridge ~1 hour before cooking
  2. Pat-dried thoroughly, seasoned with salt and pepper only
  3. First side:
    • 2 minutes with press
    • 3 minutes without
  4. Second side:
    • 1 minute with press
    • 4 minutes without
  5. Into the oven for 10 minutes at 240°F, last 2 minutes covered with foil
  6. Rested 3 minutes before slicing

The result was super juicy and tender inside, somewhere between medium and medium-well.
Seared edges were solid, but maybe I missed a bit of crust?

Photos attached — any feedback welcome!
I’m planning to get a cast iron pan next to level things up.

by winterrykid

37 Comments

  1. axisean1

    so is the pan Aluminum or is it stainless steel?

  2. duk1243134

    Maybe you missed a bit of crust but that looks like a 10/10 for me

  3. BigRedJohnson

    This looks amazing. I’d say med or slightly medium rare. The crust is great, and you avoided the gray band.

    Being the tough end of the tenderloin, a sauce is a good idea, but looking at this, not necessary.

    The only thing I might do extra is a dry brine. Otherwise. 10/10.

  6. azbbqcars

    Looks good to me! Some might argue the ends/tips could be trimmed for a more competition/uniform cylinder shape. Just preferences of different folks.

  8. durdadental

    Beautifully done. I would probably serve it on mashed potatoes and put melted butter on top of the steak with a little blue cheese. Delicious.

  9. idfc1337

    Looks good! I personally like tenderloin on the rarer side of medium-rare. Some greyband but not much, cant complain.

  14. adhq

    Absolute perfection! On the steak, that is. I can think of several other sides to replace that rice though…

  16. coolbrobeans

    I would have rested longer especially with a lean steak like that but it looks perfect. Good job.

  18. Possible-Gur5220

    That looks pretty gatdamn perfect to me. Honestly reminds me of the matrix steak.

  19. Artistic_Play_3865

    You seeing anybody? 🤣Seriously that looks fucking awesome. 10 out of 10

  22. JiGoD

    Looks great. I’d eat that and probably ask for seconds.

  23. PitSpecialist

    Looks fine were you going for that rare? Is that sauce or gravy

  25. bigrandy2222

    this puts so many people that think they are steak masters to shame and you’re just learning. maybe, just maybe a little stronger crust but with no grey band and the cook, you crushed it

  30. DJ-Fire

    That is lovely. My only suggestion…. get a sharper knife. Time to move to the big leagues.

  31. cyclorphan

    That’s a great looking steak. Might cook a lean cut like this a bit less but I bet this is still delicious and I’d have no qualms about destroying it with happy yum steak noises.

  34. Zealousideal_Copy_42

    Let it rest for 5-10. Slice it, then serve.

  36. AvailableAd4566

    That looks amazing omg my mouth is watering

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